Not the bagel. Not a bagel with a PR problem. A bialy — chewy, warm, oniony, old-world, underappreciated, and dangerously good when treated with a little respect.

 

Co-founded by Maxwell Davis and Alexx Skyy, Bialy Buzz makes fresh NYC-style bialys with the soul of a Jewish deli and the nervous system of a Portland food cart. We make our dough fresh daily, bake the classics, and then occasionally lose our minds in the best possible way — bacon egg’n’cheese baked into the bialy, wild specials, breakfast sandwiches, lunch bites, house spreads, hot sauces, and whatever else the little well in the middle seems to be asking for.

 

For the uninitiated: a bialy is not boiled like a bagel. It is baked. It is flatter, softer in the middle, chewy around the edges, and traditionally finished with a small depression filled with onion and poppy seed. It comes from Bialystok, Poland, traveled with Jewish immigrants, found a home in New York, and somehow never got the loud, obnoxious publicist the bagel did. That may be part of the charm.